Chilly Dilled Beet Borscht

Ingredients

• 2 (14 ounce) cans vegetable broth
• 1 cup dry red wine
• 1 (16 ounce) can whole beets
• 1/2 teaspoon pepper
• 1 tablespoon fresh dill, chopped
• 1/2 cup plain yogurt

Directions

1. 1

   In a medium saucepan, combine broth and wine. Bring to a boil.

2. 2

   Reduce heat to low and simmer for 10 minutes. Remove from heat and allow to cool.

3. 3

   In a blender or food processor, puree beets and their liquid with broth in batches if necessary until smooth.

4. 4

   Transfer to a serving bowl and season with pepper and dill.

5. 5

   Cover and refrigerate until well chilled, 2 hours or more.

6. 6

   Serve with yogurt on the side.